I love this recipe and its easy.
I found it in Martha Stewart's everyday Food magazine
Serves 4 ..... Total time 45 min
1 1/4 cups long grain brown rice
1/4 cup cornstarch
1 lb snow peas trimmed and halved crosswise
4 garlic cloves
2 tsp grated peeled ginger
3 TB light brown sugar
2 TB soy sauce
1/2 tsp red-pepper flakes
2 large egg whites
coarse salt and ground pepper
1 lb boneless, skinless chicken breast cut into 1 inch pieces
2 TB safflower oil or vegetable oil
1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 TB cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine and set aside.
2. In another bowl, whisk together egg whites, remaining 3 TB cornstarch, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, head 1 TB oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess). and add to skillet. Cook turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet)
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Service with rice. ENJOY!